FRENCH ONION SOUP

By margiekyle

I promise you this is better than Famous Barr’s or any others you’ve tried! The secret is the cream and chicken broth.

Ingredients

• ∙ 3-5 pounds onions
• ∙ 1 stick butter or margarine
• ∙ approximately 2 quarts beef broth
• ∙ 1 or 2 small cans chicken broth
• ∙ 1/2 cup heavy cream or at least, half & half
• ∙ 2 tablespoons flour or cornstarch
• ∙ salt and pepper
• ∙ at least one pound gruyere or swiss cheese, shredded
• ∙ small, thin loaf french bread

Preparation

Step 1

Peel and slice onions. Melt butter in skillet. When melted, add onions, salt and pepper. Saute slowly until onions become clear. Transfer all to soup pot. Add beef and chicken broth (reserving about one cup of broth) and simmer about 10 minutes. Mix cream, cold reserved broth and cornstarch or flour well and add to soup. Stir constantly over medium heat until thickened. Add additional salt and pepper to taste.

You can make all the soup bowls at once and freeze those not needed until later. Completely cover bowls you are freezing with handiwrap. Line up bowls and cover the bottom of each bowl with the shredded cheese. Fill about 2/3 full with soup. Put one slice of french bread on top of each bowl and then cover with additional cheese.

To serve, set in oven on a cookie sheet at 400* for about 15 minutes. Check often to prevent the top cheese from burning. (If frozen, put in microwave for at least 10 minutes at highest heat and then into oven for about 10 minutes.)